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Tex-Mex Beef Barbecues

I recently took this dish to a potluck, and guests loved it! The recipe came from my mom, and it tastes equally good with ground beef. —Lynda Zuniga, Crystal City, Texas
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    14 servings


  • 1 fresh beef brisket (3-1/2 pounds)
  • 1 jar (18 ounces) hickory smoke-flavored barbecue sauce
  • 1/2 cup finely chopped onion
  • 1 envelope chili seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 14 hamburger buns, split


  • Cut brisket in half; place in a 5-qt. slow cooker.
  • In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender.
  • Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.
Nutrition Facts
1 sandwich: 294 calories, 7g fat (2g saturated fat), 47mg cholesterol, 732mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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  • RhondaK65
    Aug 9, 2013

    No comment left

  • TT36
    Jul 25, 2013

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  • mjlouk
    May 4, 2013

    Awesome!! Yummy!!

  • sparkles033103
    Mar 18, 2013

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  • Bonns312
    Dec 16, 2012

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  • bheavican
    Oct 16, 2012

    Very easy and very good

  • cmtmal
    Sep 13, 2012

    No comment left

  • jacqnbill
    Aug 30, 2012

    Lynda Zuniga, you mentioned that it was good with ground beef. Can you tell me how much ground beef it used with it?

  • cbachtel
    Aug 30, 2012

    This is very similar to my shredded pork recipe. I do just cook the pork tenderloin by itself in the crockpot all day, then shred (it is falling apart by then) it in the crockpot, add sauce and cook again all day (or all night) the next day. It is VERY tender that way, but this sounds like it would be a bit easier than making a day ahead.

  • mmbreen
    Aug 28, 2012

    No comment left